Ingredients
- 700g British new season potatoes
- 2 tbsp olive oil
- 6 good-quality pork and herb sausages
- 200ml tub half-fat créme fraîche
- 150ml vegetable stock, hot
- 200g frozen peas, thawed
- Bunch of spring onions, finely sliced
Method
- Put the potatoes in a large pan of cold water, bring to the boil, then simmer for 15-20 minutes, until tender. Drain, return to the pan, cover, and set aside.
- Meanwhile, heat half the oil in a frying pan over a medium heat. Add the sausages and cook for 15 minutes, turning, until browned and cooked. Remove from the pan, cover and set aside.
- Wipe out the frying pan, then return to the heat. Add the crème fraîche, stock and peas, stir, and bring to the boil. Cook for 3-4 minutes, until the sauce has reduced a little. Stir in half the onions, cook for 1 minute, then remove from the heat. Season.
- Roughly crush the potatoes with a masher or fork. Add the remaining onions and oil. Season and gently mix. Divide between 4 plates. Slice each sausage in half and place 3 halves on top of the potato. Spoon the sauce around the potato and sausages to serve.
Print this page
